Ingredients
- 2 bone-in ribeye steaks (about 1 lb each)
- 1 tablespoon Cajun seasoning
- Olive oil, for searing
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 lb large shrimp, peeled and deveined
- 1/2 tablespoon Cajun seasoning
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Heat a cast iron skillet over medium-high heat with olive oil until it begins to smoke.
- Season ribeyes generously with Cajun seasoning. Place steaks in skillet and sear 2–3 minutes per side.
- Add butter and minced garlic to the pan while searing the second side. Baste steaks with the garlic butter as they cook.
- Transfer skillet to oven and cook 8 minutes, or until steaks reach 130–135°F for medium-rare or 140°F for medium.
- Remove and rest steaks for 5–7 minutes.
- In a separate skillet over medium heat, melt 1 tablespoon butter and 1 clove garlic. Add shrimp, season with Cajun seasoning, and cook 1–2 minutes per side. Remove shrimp from skillet.
- Add remaining butter and garlic to skillet. Once melted, pour in heavy cream and bring to a simmer.
- Stir in Parmesan, lemon juice, salt, and pepper. Simmer 2–3 minutes until thickened.
- Return shrimp to pan and toss with parsley.
- Plate ribeye steaks whole or sliced, then spoon shrimp and Cajun cream sauce over top. Serve immediately.
Notes
- Let steaks rest before slicing to retain juices.
- Adjust Cajun seasoning to taste for more or less heat.
- Use boneless ribeye or sirloin if preferred.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Searing & Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 420mg
- Fat: 54g
- Saturated Fat: 26g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg
